Halloween Savoury Bites

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Sink your teeth into these savoury snacks at your next Halloween bash!


Mummified Sausages

500g Sausage meat
2 teaspoons Chilli powder
1/2 tablespoon Smoked paprika
A pinch of Pepper
Puff pastry
2 Eggs
A splash of Milk

Piri Piri Sauce

2 Red bell peppers
1 Onion
2 Garlic cloves peeled
180ml Lemon juice
120ml Red wine vinegar
2 teaspoons Piri piri blend
2 Bay leaves
100ml Olive oil

Vegan Sausage Rolls

250g Mushrooms
3 tablespoons Olive oil
2 Leeks chopped
2 Garlic cloves
1 tablespoons Sage
1 tabelspoon Miso paste
2 teaspoons Dijon mustard
30g Chesnuts finely chopped
70g Breadcrumbs
Puff pastry
Plain flour
Almond milk




Mummified Sausages

Preheat the oven to 180°C and using a large mixing bowl add the sausage meat, chilli powder, pepper and paprika and combine.

Sprinkle flour on a work surface and roll out the puff pastry. Beat the milk and egg together and coat the pastry with the mixture.

Cut the pastry in to long strips and shape the sausage meat in to sausage shapes. Add a strip of pastry to the end of a sausage and wrap upwards, creating a bandaged affect. Make sure to leave some of the sausage visible at the top. (See image). Coat the outside of the pastry with the egg and milk mixture. Repeat for all sausages.

Line a baking tray with baking paper and place the sausage pastries on the tray with enough room between them. Bake for 20 minutes or until the pastry is golden brown and the sausages are hot all the way through.

Remove from the oven once cooked and allow to cool slightly. Add two small amounts of cream cheese or mayonnaise and add peppercorns on top to represent eyes.

Piri Piri Sauce

Roast the bell peppers and onions, chop and place into a blender. Blend until a paste forms, add the garlic, 120ml of lemon juice, 60ml of vinegar, the zest of one lemon, the piri piri blend and salt and blend.

Pour the mixture into a saucepan, add the bay leaves and simmer for 20 to 30 minutes. Leave to cool, remove the bay laves and pour back into the blender. Add 60ml of lemon juice, 60 ml of red wine vinegar and 30g of lemon zest. Puree while slowly pouring in the olive oil. Store in the fridge.

Vegan Sausage Rolls

Place the mushrooms into a food processor and pulse until finely chopped. Add half the oil to a frying pan, add the leeks with a pinch of salt and fry for 15 minutes or until soft and golden brown. Scoop the leeks into a bowl and leave to cool.

Heat the remaining oil in the pan, fry the mushrooms for 10 minutes over a medium heat. Add the garlic, sage, miso and mustard, fry and leave to cool.

Preheat the oven to 200C or 180C for fan assisted ovens. Add the mushrooms to the leek, add the finely chopped chestnuts and breadcrumbs. Season with salt and pepper.

Roll out the pastry on a floured surface, mould the mushroom filling into a sausage shape down the centre, bring the pastry together and seal along the seam with a fork. Cut into small pieces, lay on a baking tray lined with baking paper and brush with almond milk.

Bake for 25 minutes or until golden brown and sprinkle with seeds before serving.

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